Here’s a nifty new recipe to go along with the seafood theme of the current ad. If you’re in need of a holiday appetizer this coming weekend, these crab cakes are the perfect little number. I’m considering serving them for Christmas Eve dinner, alongside big bowls of my favorite New England Clam Chowder.

I saw the slider idea on (where else?) Pinterest a couple of months ago and knew I had to eventually try it out for you guys. Crabmeat is on sale so that means the time has come, whoopee!

This is Paula Deen’s original recipe, to which I added my favorite spicy mayonnaise and a toasty little bun, and voila: instant crab cake sliders. I also saw an open-faced California version that would be fun to try, which was a slice of toasted sourdough baguette topped with mashed avocado, a piece of crisp bacon, the crab cake, and some plain old mayo. That sounded killer, too.

In a large bowl, mix together all ingredients except for the flour and canola oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place the crab cakes in pan and fry until golden brown, about 4 to 5 minutes (it may be necessary to do this in batches; do not crowd your pan). Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes. Drain on a paper towel lined plate for a couple of minutes before assembling sliders.

To assemble, place a small pile of baby greens or lettuce on the bottom half of a toasted roll; top with a crab cake and a dollop of spicy mayonnaise (or tartar sauce), followed by the top of the roll. Serve immediately.